Asst Manager - Food Service - Inpatient Central Kitchen

Rush University Medical Center - Chicago, IL4.1

30+ days agoFull-timeEstimated: $50,000 - $72,000 a year
EducationSkills
Job Title: Asst Manager - Food Service - Inpatient Central Kitchen
Department: Dietary Patient Food Service
Shift: 4th (Rotating)
Specialty: Food Service
Job Number: 2018-2436
Date Posted: 09/11/2018
Position Type: Support Services

Job Qualifications:
Are you interested in joining a leading health care organization?
Join Rush University Medical Center!

We are seeking an Assistant Manager to lead our Inpatient Central Kitchen here at Rush University Medical Center!

Department Opportunities
Assistant Manager - Food Service Operations
Assistant Manager - Patient Experience and Hospitality

Position Highlights:
Asst Manager - Food Service Operations
Asst Manager - Patient Experience & Hospitality
General Summary
The Assistant Manager (Central Kitchen) is responsible for managing the daily food service operations for Rush University Medical Center in order to meet revenue, expenses and customer satisfaction targets. This role manages the recruitment and development of employees, food preparation, manages the tray line, safety/sanitation, supplies, technology, and the bakery. The incumbent ensures compliance with all applicable regulatory agencies, department quality monitors and targets and corporate and departmental policies and procedures. Exemplifies the Rush mission, vision and values and acts in accordance with Rush policies and procedures.

The Assistant Manager (Hospitality) is a patient advocate across 25 patient units (approximately 600 patients) in the Medical Center. The Assistant Manager plans, coordinates and manages food service activities, complying with standards set by RUSH, regulatory agencies and clients. Leads patient service staff to ensure that patient's meals and snacks are properly delivered, late trays are prepared, plated, and delivered according to the department standard. Patient menus are completed and returned to the Central Kitchen, rounding on patients and with nursing leadership, managing nourishment stock and safety/sanitation of the nutrition rooms and galleys. Establishes and maintains effective working relationships with nurses, dietitians, assistant manager, Patient Services and other departments to provide a unified approach to patient care. Exemplifies the Rush mission, vision and values and acts in accordance with Rush policies and procedures.
Duties & Responsibilities
Delivers operational performance by executing on Rush's and regulatory agencies standards and programs. Continually monitors operations for areas of improvement, and completes assessments and necessary action plans to provide optimal meal service and customer service to patients, employees, and clients.

Drives satisfaction and maintains client relationships through collaboration with the Assistant Manager (Hospitality) and other staff. Ensures compliance to food, safety, sanitation, and overall workplace safety standards.

Supervises, staffs, trains, conducts all applicable rounding and manages performance of the supervisors, and central kitchen staff on a daily basis. Including interview and recommend for hire, training, counseling, performance appraisals and disciplinary action. Monitors and approves time and attendance system for payroll.

Provides input in developing budget; identifying capital needs and achieves budget goals. Utilizes computerized systems (CBORD) to manage data.

Determines, meets or exceeds customer satisfaction standards. Performs unit quality control measures, identifies problems or deficiencies, develops and implements corrective action plans. Reviews monthly Press Ganey data; compile reports around patient satisfaction.

Collaborates with the Assistant Manager for Hospitality on any food and nutrition improvements or Just Culture matters.

Consults with Food Service Director and immediate FNS Office Manager regarding human resources issues.

Assists in the development and implementation of new service concepts for the patient care units.

Ensures compliance with all departmental requirements for in-service training, employee orientation and orients dietetic interns to appropriate work areas.

Collaborates with other Assistant Managers and Supervisors to ensure that department goals are met.

Conducts regular supervisor and employee meetings.

Attends and contributes to departmental meetings. Assists in the implementation and maintenance of service standards for aesthetic presentation and safety of food. Assists in the development and implementation of menus, recipes and service concepts for unit.

Delivers operational performance by following Rush's and regulatory agencies standards and programs, continually monitors operations for improvements, and completing assessments and necessary action plans to provide optimal nutrition care and meal service to patients.
Manages the distribution of patient meal trays, nourishments and nursing unit supplies. Oversees the production, assembly and distribution of the galley meal trays. Utilizes computerized systems (EPIC and CBORD) to manage data.
Drives patient satisfaction and maintains client relationships through rounding. Ensures compliance to food, safety, sanitation, and overall workplace standards.
Supervises, staffs, trains, conducts applicable rounding and manages the performance of the food service hospitality (PFSA) staff. Including interview and recommend for hire, training, counseling, performance appraisals and disciplinary action. Oversees that Hospitality in-services, performance appraisals, and time and attendance records, are accurate and completed within established deadlines. Consults with FNS Office Manager regarding human resource issues.
Manages and controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines.
Meets and improves customer satisfaction goals. Manages daily and reviews monthly Press Ganey documentation. Develops reports of patient service QC and QI as assigned using problem solving techniques. Recognizes and adopts activities appropriate to the specific needs of the patient and demonstrates knowledge of specific issues directly related to the age of the population.
Collaborates with other assistant managers and supervisors to develop and ensure that department's annual goals are accomplished. Assists in the development and implementation of new service concepts for the patient care units and completes department projects as assigned.
Actively participates on the Food and Nutrition management team and attends and contributes to departmental meetings. Conducts supervisor meetings and employee meetings.
Assists in the development of learning experiences for dietetic interns; acts as preceptor for internship rotations; acts as a role model for students by demonstrating professionalism.
Serves as a liaison between the nursing staff, Nutrition Services staff and with other departments throughout the Medical Center.
Participates in the development and implementation of department programs that support the Mission, Vision, and Values of the Medical Center.
Knowledge, Skills & Abilities
Bachelor of Science Degree in Food and Nutrition, Food Systems Management, or Hospitality Management or
Associate Degree in Food Service and five or more years of relevant experience in a supervisory capacity in foodservice operations (retail, business, healthcare). And two or more years of operations management experience working in a fast paced food environment required.
Experience with various diets, restrictions, and nutrition preferred.
Excellent management and leadership skills and the ability to work with confidential employee, patient and Rush information required.
Illinois Department of Public Health and City of Chicago Sanitation Certification required within nine months of hire.
Ability to communicate (both verbal and written) effectively with patients, their families and support staff.
Ability to write summaries and reports is required.
Knowledge of budgeting.
Self-directed, with strong interpersonal skills, strong organizational skills, and ability to identify and solve problems.
Excellent written and verbal skills.
Ability to resolve conflicts and manage stress effectively.
Ability to exert 25 pounds of effort to push or pull a cart,
Ability to lift and carry 40 pounds minimum, stooping, kneeling, reaching, sufficient dexterity to operate kitchen utensils and computer keyboard, able to communicate using a variety of audio-technology, able to see, 30% of time sitting, 70% of time standing or walking.
Bachelor of Science Degree in Food and Nutrition, Food Systems Management, or Hospitality Management or
Associate Degree in Food Service and five or more years of relevant experience in a supervisory capacity in foodservice operations (retail, business, healthcare). And two or more years of operations management experience working in a fast paced food environment required.
Experience with various diets, restrictions, and nutrition preferred.
Excellent management and leadership skills and the ability to work with confidential employee, patient and Rush information required.
Illinois Department of Public Health and City of Chicago Sanitation Certification required within nine months of hire.
Ability to communicate (both verbal and written) effectively with patients, their families and support staff.
Ability to write summaries and reports is required.
Knowledge of budgeting.
Self-directed, with strong interpersonal skills, strong organizational skills, and ability to identify and solve problems.
Excellent written and verbal skills.
Ability to resolve conflicts and manage stress effectively.
Ability to exert 25 pounds of effort to push or pull a cart,
Ability to lift and carry 40 pounds minimum, stooping, kneeling, reaching, sufficient dexterity to operate kitchen utensils and computer keyboard, able to communicate using a variety of audio-technology, able to see, 30% of time sitting, 70% of time standing or walking.

Company Highlights:
Rush's 14-story hospital Tower is the cornerstone of the Rush Transformation, and is the symbol of a philosophy-an evolution in the delivery of patient-centered care.
Rush is a not-for-profit health care, education and research enterprise comprising Rush University Medical Center, Rush University, Rush Oak Park Hospital and Rush Health.
Rush University Medical Center is a three time Magnet facility located in Chicago, IL www.rush.edu
Leading academic medical center, acute care hospital w/ 676 licensed beds.
RUMC offers a competitive salary, outstanding benefits & the professional advantages of an environment that supports your development & recognizes your achievements.
Rush University is home to one of the first medical colleges in the Midwest and one of the nation's top-ranked nursing colleges, as well as graduate programs in allied health, health systems management and biomedical research.

As one of the most popular cities in the nation, Chicago is a cultural, historical and diverse city. Located on the shores of Lake Michigan, Chicago in known for its nearly 200 distinct neighborhoods and its extensive park systems, along with its sports teams, museums and vibrant theater community.

Rush is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Are you interested in joining a leading health care organization?
Join Rush University Medical Center!

We are seeking an Assistant Manager to lead our Inpatient Central Kitchen here at Rush University Medical Center!

Department Opportunities
Assistant Manager - Food Service Operations
Assistant Manager - Patient Experience and Hospitality

Position Highlights:
Asst Manager - Food Service Operations
Asst Manager - Patient Experience & Hospitality
General Summary
The Assistant Manager (Central Kitchen) is responsible for managing the daily food service operations for Rush University Medical Center in order to meet revenue, expenses and customer satisfaction targets. This role manages the recruitment and development of employees, food preparation, manages the tray line, safety/sanitation, supplies, technology, and the bakery. The incumbent ensures compliance with all applicable regulatory agencies, department quality monitors and targets and corporate and departmental policies and procedures. Exemplifies the Rush mission, vision and values and acts in accordance with Rush policies and procedures.

The Assistant Manager (Hospitality) is a patient advocate across 25 patient units (approximately 600 patients) in the Medical Center. The Assistant Manager plans, coordinates and manages food service activities, complying with standards set by RUSH, regulatory agencies and clients. Leads patient service staff to ensure that patient's meals and snacks are properly delivered, late trays are prepared, plated, and delivered according to the department standard. Patient menus are completed and returned to the Central Kitchen, rounding on patients and with nursing leadership, managing nourishment stock and safety/sanitation of the nutrition rooms and galleys. Establishes and maintains effective working relationships with nurses, dietitians, assistant manager, Patient Services and other departments to provide a unified approach to patient care. Exemplifies the Rush mission, vision and values and acts in accordance with Rush policies and procedures.
Duties & Responsibilities
Delivers operational performance by executing on Rush's and regulatory agencies standards and programs. Continually monitors operations for areas of improvement, and completes assessments and necessary action plans to provide optimal meal service and customer service to patients, employees, and clients.

Drives satisfaction and maintains client relationships through collaboration with the Assistant Manager (Hospitality) and other staff. Ensures compliance to food, safety, sanitation, and overall workplace safety standards.

Supervises, staffs, trains, conducts all applicable rounding and manages performance of the supervisors, and central kitchen staff on a daily basis. Including interview and recommend for hire, training, counseling, performance appraisals and disciplinary action. Monitors and approves time and attendance system for payroll.

Provides input in developing budget; identifying capital needs and achieves budget goals. Utilizes computerized systems (CBORD) to manage data.

Determines, meets or exceeds customer satisfaction standards. Performs unit quality control measures, identifies problems or deficiencies, develops and implements corrective action plans. Reviews monthly Press Ganey data; compile reports around patient satisfaction.

Collaborates with the Assistant Manager for Hospitality on any food and nutrition improvements or Just Culture matters.

Consults with Food Service Director and immediate FNS Office Manager regarding human resources issues.

Assists in the development and implementation of new service concepts for the patient care units.

Ensures compliance with all departmental requirements for in-service training, employee orientation and orients dietetic interns to appropriate work areas.

Collaborates with other Assistant Managers and Supervisors to ensure that department goals are met.

Conducts regular supervisor and employee meetings.

Attends and contributes to departmental meetings. Assists in the implementation and maintenance of service standards for aesthetic presentation and safety of food. Assists in the development and implementation of menus, recipes and service concepts for unit.

Delivers operational performance by following Rush's and regulatory agencies standards and programs, continually monitors operations for improvements, and completing assessments and necessary action plans to provide optimal nutrition care and meal service to patients.
Manages the distribution of patient meal trays, nourishments and nursing unit supplies. Oversees the production, assembly and distribution of the galley meal trays. Utilizes computerized systems (EPIC and CBORD) to manage data.
Drives patient satisfaction and maintains client relationships through rounding. Ensures compliance to food, safety, sanitation, and overall workplace standards.
Supervises, staffs, trains, conducts applicable rounding and manages the performance of the food service hospitality (PFSA) staff. Including interview and recommend for hire, training, counseling, performance appraisals and disciplinary action. Oversees that Hospitality in-services, performance appraisals, and time and attendance records, are accurate and completed within established deadlines. Consults with FNS Office Manager regarding human resource issues.
Manages and controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines.
Meets and improves customer satisfaction goals. Manages daily and reviews monthly Press Ganey documentation. Develops reports of patient service QC and QI as assigned using problem solving techniques. Recognizes and adopts activities appropriate to the specific needs of the patient and demonstrates knowledge of specific issues directly related to the age of the population.
Collaborates with other assistant managers and supervisors to develop and ensure that department's annual goals are accomplished. Assists in the development and implementation of new service concepts for the patient care units and completes department projects as assigned.
Actively participates on the Food and Nutrition management team and attends and contributes to departmental meetings. Conducts supervisor meetings and employee meetings.
Assists in the development of learning experiences for dietetic interns; acts as preceptor for internship rotations; acts as a role model for students by demonstrating professionalism.
Serves as a liaison between the nursing staff, Nutrition Services staff and with other departments throughout the Medical Center.
Participates in the development and implementation of department programs that support the Mission, Vision, and Values of the Medical Center.
Knowledge, Skills & Abilities
Bachelor of Science Degree in Food and Nutrition, Food Systems Management, or Hospitality Management or
Associate Degree in Food Service and five or more years of relevant experience in a supervisory capacity in foodservice operations (retail, business, healthcare). And two or more years of operations management experience working in a fast paced food environment required.
Experience with various diets, restrictions, and nutrition preferred.
Excellent management and leadership skills and the ability to work with confidential employee, patient and Rush information required.
Illinois Department of Public Health and City of Chicago Sanitation Certification required within nine months of hire.
Ability to communicate (both verbal and written) effectively with patients, their families and support staff.
Ability to write summaries and reports is required.
Knowledge of budgeting.
Self-directed, with strong interpersonal skills, strong organizational skills, and ability to identify and solve problems.
Excellent written and verbal skills.
Ability to resolve conflicts and manage stress effectively.
Ability to exert 25 pounds of effort to push or pull a cart,
Ability to lift and carry 40 pounds minimum, stooping, kneeling, reaching, sufficient dexterity to operate kitchen utensils and computer keyboard, able to communicate using a variety of audio-technology, able to see, 30% of time sitting, 70% of time standing or walking.
Bachelor of Science Degree in Food and Nutrition, Food Systems Management, or Hospitality Management or
Associate Degree in Food Service and five or more years of relevant experience in a supervisory capacity in foodservice operations (retail, business, healthcare). And two or more years of operations management experience working in a fast paced food environment required.
Experience with various diets, restrictions, and nutrition preferred.
Excellent management and leadership skills and the ability to work with confidential employee, patient and Rush information required.
Illinois Department of Public Health and City of Chicago Sanitation Certification required within nine months of hire.
Ability to communicate (both verbal and written) effectively with patients, their families and support staff.
Ability to write summaries and reports is required.
Knowledge of budgeting.
Self-directed, with strong interpersonal skills, strong organizational skills, and ability to identify and solve problems.
Excellent written and verbal skills.
Ability to resolve conflicts and manage stress effectively.
Ability to exert 25 pounds of effort to push or pull a cart,
Ability to lift and carry 40 pounds minimum, stooping, kneeling, reaching, sufficient dexterity to operate kitchen utensils and computer keyboard, able to communicate using a variety of audio-technology, able to see, 30% of time sitting, 70% of time standing or walking.

Company Highlights:
Rush's 14-story hospital Tower is the cornerstone of the Rush Transformation, and is the symbol of a philosophy-an evolution in the delivery of patient-centered care.
Rush is a not-for-profit health care, education and research enterprise comprising Rush University Medical Center, Rush University, Rush Oak Park Hospital and Rush Health.
Rush University Medical Center is a three time Magnet facility located in Chicago, IL www.rush.edu
Leading academic medical center, acute care hospital w/ 676 licensed beds.
RUMC offers a competitive salary, outstanding benefits & the professional advantages of an environment that supports your development & recognizes your achievements.
Rush University is home to one of the first medical colleges in the Midwest and one of the nation's top-ranked nursing colleges, as well as graduate programs in allied health, health systems management and biomedical research.

As one of the most popular cities in the nation, Chicago is a cultural, historical and diverse city. Located on the shores of Lake Michigan, Chicago in known for its nearly 200 distinct neighborhoods and its extensive park systems, along with its sports teams, museums and vibrant theater community.

Rush is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.